Dinner Nov 1st – Spiced Celery, Leek, Spinach and Tofu.

A random collection of ingredients that happened to taste nice. I ate it before I could photograph it. Apologies.

Spiced Celery, Leek, Spinach and Tofu.


Deep pan

Chopping Board


Wooden spoon


2 stalks of celery, diced

3 leaves of giant spinach, cut in half and sliced into strips

a third of a large leek / one small leek, diced

1 tbsp rapeseed oil / olive oil

equal amounts of dried coriander, cayenne pepper and cumin (a tsp)

70 g soft tofu


1tbsp red wine (leftovers from the night before does nicely)

1 tbsp sesame oil

1 tsp cider vinegar

2 tsp tahini


Mix up the marinade in a bowl. Chop the tofu into small squares and leave it to sit in the marinade for 30 mins. Make sure every piece is evenly coated.

In a deep pan, heat the oil and add the spices when hot – Let heat for fifteen seconds and then add the veg – Stir immediately with a wooden spoon to coat the veg in the oil and spices and then add a glass of water to the mix. It should sizzle – Cover pan with a lid and let steam for 2 mins or until water has evaporated – Repeat procedure – When there is no water left a second time, add the tofu and half a glass of water – Stir regularly for 2 mins – If you feel fancy, you can add a few cubes of goats cheese, such as Ballinroan plain goats cheese, on sale in the Dublin Food Co-op or the Supernatural market on Pearce St.

This dish would go well with brown basmati rice, millet or quinoa.

Cooking Time:10 mins max.

Quantity: Serves one. Whoo.